Don't miss another issue…      Subscribe

Pfeffernuesse (Pepper Nut Cookies)

 

56

Yield

6

servings

Prep

30

min

Cook

30

min

Ready

12

hrs

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

3 cups all-purpose flour
sifted
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon allspice
*
¼ teaspoon cloves
ground
*
¼ teaspoon nutmeg
*
¼ teaspoon mace
*
3 large eggs
beaten lightly
¾ cup sugar
1 each lemon
juice and grated rind of
cup nuts
chopped

Directions

Measure flour and sift with baking powder, salt, and spices.

Add sugar slowly to beaten eggs and stir in lemon juice and grated lemon rind.

Add dry ingredients and nuts and mix well.

Refrigerate 2 hours.

Roll out ½ inch thick and cut with tiny cutter ¾ inch round.

Let cookies stand over night in cool place on ungreased cookie sheet.

Just before baking, put a drop of brandy on each cookie.

Bake brandy side up in 300℉ (150℃) oven for ½ hour.

Cool thoroughly and place in tightly covered jar.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 45322% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 137mg 6%
Total Carbohydrate 26g 26%
Dietary Fiber 3g 13%
Sugars g
Protein 25g
Vitamin A 3% Vitamin C 6%
Calcium 5% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed